Creamy Garlic And Onion Spaghetti Recipes

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

Steps:

• Cook pasta according to directions.
• When pasta is half way done, start with cream sauce in separate pot.
• Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute.
• Mix in flour until combined.
• Add milk and chicken broth, bring to a boil, lower heat and stir until thickened.
• Add parmesan and stir until melted.
• Serve over pasta, and top with green onions.
• Option: Add cooked, diced chicken.

Steps:

• Press all of the garlic with a garlic press.
• Start to heat the water for cooking the spaghetti now. Don't forget the salt!
• Heat the garlic and olive oil on very low in a frying pan for about 10-15 minutes. You know it's ready when other people can smell it from everywhere within your dwelling. DO NOT LET THE GARLIC BROWN. If it starts to sizzle, add some olive oil to cool it down.
• Meanwhile add the spaghetti to the water if it's boiling. Cook to al dente.
• Add the heavy cream to the garlic mixture and turn up the heat to medium. Stir occasionally until the sauce is consistent throughout.
• Add half a handful of the parsley to the sauce and cook for another two minutes.
• Combine the cooked pasta, sauce and parmesan cheese. Stir well and serve!
• Use salt, pepper, parmesan and more parsley for garnish.

Steps:

• In a large pot or dutch oven, heat oil over medium low heat.
• Add in garlic and saute for 1 - 2 minutes or until garlic is fragrant, do not burn.
• Add butter and continue stirring until butter melts.
• Add chicken stock and raise heat to medium high bringing stock to a boil.
• Once broth is at a boil add noodles. You can add them whole or break them in half and add them.
• Cook pasta for the length of time the package directs you to.
• Pasta will absorb almost all of the broth.
• When pasta is cooked through, remove from heat.
• Add Parmesan and stir until cheese is melted and noodles are cheesy.
• Add in heavy cream and mix well. Salt and pepper according to your tastes or as needed.
• Serve immediately. Top with more cheese!!

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic.
• Stir in broth, basil, oregano, salt and pepper.
• Bring to a boil; cook for 8 minutes or until reduced by about half.
• Stir in cream.
• Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.
• Drain pasta; toss with sauce.

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

Steps:

• Put on a big pot of water to boil.
• Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
• After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
• Get some green olives.
• Any kind you want, really.
• I just get a bottle of cheap salad olives.
• There are usually a lot of pimento pieces floating around in there.
• We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
• You can get a bit fancier if you want.
• Chop up the olives a bit, not tiny.
• Next the garlic.
• OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
• Those are okay for some things, and I do use them often.
• However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
• I will weep.
• Don't do that to me.
• Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
• Just roll it up in there, then roll it back and forth on the countertop a few times.
• Unwrap it, and the peel should be off or mostly off.
• Do this with lots of garlic cloves.
• LOTS.
• At least a couple per person you're feeding.
• Slice the garlic, but not too thinly.
• In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
• Be generous.
• A handful per person is a good start.
• Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
• Add some light cream, and bring to a simmer.
• Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
• Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
• Toss.
• Serve immediately.
• Bow.
• But be humble.

Steps:

• Heat a glug of olive oil in a large saucepan or skiller with the butter. Add the onion and cook over a low-medium heat, stirring occasionally, until the onion is soft, really golden and sticky. This will take about 30 minutes. Don't be tempted to rush the onion slices by increasing the heat otherwise they will burn and taste bitter rather than have a 'melt in the mouth' sweet flavour.
• Meanwhile, cook the pasta until al dente.
• Lightly toast the pine nuts in a dry frying pan and set aside.
• Increase the heat under the onion and stir in a good splash of Madeira, Marsala or sherry. Leave to almost evaporate, and then stir in the cream, mustard, parsley and pine nuts. Gently simmer for a couple of minutes, stir in the Parmesan and season with salt and pepper.
• Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix well with the sauce and eat straight away in warmed bowls.
• Note: Try and use good quality egg pasta because it is lighter in texture than basic dried pasta.